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Hi all. I will try to reduce my carbs in meals. I eat a lot of bread and wonder if anyone can recommend some not too expensive low carbs bread or tortillas or any other replacement.
Cheers
Cheers
Hi - would love to know your homemade bread recipeLivlife 3.8g carbs per small slice or (more expensive) Carbzone 3.7g - who also make other low carb alternative stuff including tortillas I believe. I've tried both of these, but they're take it or leave it for me.
Sukrin and the oddly named Ugg do low carb bread mixes, though neither are what I'd class as "proper" bread. You could also try Amazon as there's a lot more of this sort of thing available now than when I first investigated over six years back.
I sometimes buy Finn Crisp crispbreads, but generally if I ever want something bread-like, I'll tend to make my own with nut or seed flours, eggs, and butter or oil, as I know exactly what I'm eating.
I am surprised your dough rises since you have no sugar to work with the yeast and no baking powder.Low carb Bread
1.0 cups (160grm) wheat gluten (24g carbs)
1.0 cups (90grm) soy flour (12.6g carbs)
0.5 cups (25grm) wheat bran (8g carbs)
0.5 cup (76grm) wheat flour (43g carbs)
1.5 cups water
7g sachet fast action yeast or a sourdough (sourdough is better)
salt, to taste (0.5-1 tsp I'd guess)
glug of olive oil
Mix it all together knead till smooth
Put into bread tin and let risen plastic bag to at least double volume
Put into an oven heated to 200C and immediately turn oven down to 160C for about 30mins.
You can add seeds, nuts etc. if you wish but I suggest getting the basic recipe right first.
About 87.6g carb in total
I am surprised your dough rises since you have no sugar to work with the yeast and no baking powder.
I make rolls using similar ingredients except no wheat flour. I use a teaspoon of sugar to activate the yeast as the instructions say on the yeast packet, proving takes about 45 mins. Do you make the sourdough starter or buy it?Sugar is not needed and is not generally used in normal bread baking in appreciable amounts. That is what the wheat flour is for. The yeast converts the carbohydrate in the flour to glucose using an enzyme, it then uses the glucose to produce alcohols and carbon dioxide exactly as in normal wheat bread. Much of the carbohydrate gets used during this process but it is all counted in the estimated carbohydrate load giving a worst case. The gluten forms strands and holds the carbon dioxide bubbles in the bread. The longer the proving and the more active the yeast the less carbohydrate that is left in the finished bread. At room temp. proving can take up to 8hrs. I prefer a sourdough starter as mine seems more active than dried yeast, gives a much improved flavour and is easier to get than dried yeast at the moment.
Thanks for posting!Low carb Bread
1.0 cups (160grm) wheat gluten (24g carbs)
1.0 cups (90grm) soy flour (12.6g carbs)
0.5 cups (25grm) wheat bran (8g carbs)
0.5 cup (76grm) wheat flour (43g carbs)
1.5 cups water
7g sachet fast action yeast or a sourdough (sourdough is better)
salt, to taste (0.5-1 tsp I'd guess)
glug of olive oil
Mix it all together knead till smooth
Put into bread tin and let risen plastic bag to at least double volume
Put into an oven heated to 200C and immediately turn oven down to 160C for about 30mins.
You can add seeds, nuts etc. if you wish but I suggest getting the basic recipe right first.
About 87.6g carb in total
I think you may have slightly misunderstood what i posted: I don'r have an actual bread recipe, I just use nut flour, eggs, butter (which are the basics for low carb muffin recipes) and bake in a small loaf "tin" instead of individual muffin cases if I want something i can slice. All I do is use the muffins recipe and pop the mix into a silicone container, and blitz in the microwave till done.Hi - would love to know your homemade bread recipe![]()
Ah! Your ingredients are exactly what I have been looking for. I am trying gluten free food and have not managed to find a suitable recipe with few ingredients and doesn't use factory produced gluten free floursI think you may have slightly misunderstood what i posted: I don'r have an actual bread recipe, I just use nut flour, eggs, butter (which are the basics for low carb muffin recipes) and bake in a small loaf "tin" instead of individual muffin cases if I want something i can slice. All I do is use the muffins recipe and pop the mix into a silicone container, and blitz in the microwave till done.
So nothing close to @Bittern's real bread offering!
Try Google for low carb, "keto", or possibly paleo bread. I've used a Stone Age (apparently!!Ah! Your ingredients are exactly what I have been looking for. I am trying gluten free food and have not managed to find a suitable recipe with few ingredients and doesn't use factory produced gluten free flours![]()